Makes 1 ¼ cups - enough to cover top of 9 x 13 x 2-inch oblong cake

1 ½ ounces unsweetened chocolate, coarsely cut
1 ½ ounces semisweet chocolate, coarsely cut
2 tablespoons unsalted butter
¼ cup sour cream
1 cup strained confectioners’ sugar
2 to 3 teaspoons hot water
¾ teaspoon vanilla extract
1 tablespoon honey

Place chocolates and butter in a medium-size bowl. Melt in a bain marie or in a microwave at medium setting. Remove from the heat and cool for 2 or 3 minutes. Gently stir in the sour cream.

Add the sugar alternately with 2 teaspoons of hot water, blending until smooth. Stir in the vanilla and honey. If the frosting is too stiff, add about 1 additional teaspoon of hot water.

Copyright @ 1999 by Carole Walter, CCP
© 2014 Carole Walter | Photos by Saori Kurioka | Site by TesslerDesigns | Contact Carole